Grilled Veggie Quinoa Power Bowls (Print Version)

Hearty grain bowls packed with smoky grilled vegetables and protein-rich quinoa, topped with a velvety tahini lemon sauce.

# What You’ll Need:

→ Quinoa

01 - 1 cup quinoa
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Grilled Vegetables

04 - 1 medium zucchini, sliced into 1/2-inch rounds
05 - 1 red bell pepper, cut into strips
06 - 1 yellow bell pepper, cut into strips
07 - 1 red onion, cut into wedges
08 - 1 cup cherry tomatoes, halved
09 - 2 tablespoons olive oil
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon sea salt
13 - Freshly ground black pepper to taste

→ Tahini Drizzle

14 - 1/3 cup tahini
15 - 2 tablespoons fresh lemon juice
16 - 1 tablespoon extra-virgin olive oil
17 - 1 small garlic clove, finely grated
18 - 2 to 4 tablespoons warm water
19 - 1/4 teaspoon salt

→ Garnishes

20 - 1/4 cup fresh parsley, chopped
21 - 1/4 cup crumbled feta cheese, optional
22 - 2 tablespoons toasted pumpkin seeds

# How to Make It:

01 - Rinse quinoa thoroughly under cold water. Combine quinoa, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
02 - Preheat a grill or grill pan over medium-high heat.
03 - In a large bowl, toss zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, smoked paprika, cumin, salt, and black pepper until evenly coated.
04 - Place vegetables on the grill and cook for 8 to 10 minutes, turning occasionally, until tender and lightly charred. Transfer to a plate and set aside.
05 - Whisk together tahini, lemon juice, olive oil, garlic, and salt in a bowl. Gradually add warm water 1 tablespoon at a time, whisking continuously until smooth and pourable.
06 - Divide cooked quinoa among 4 serving bowls. Top each with grilled vegetables and drizzle generously with tahini sauce.
07 - Garnish each bowl with fresh parsley, feta cheese if desired, and toasted pumpkin seeds. Serve immediately.

# Additional Tips::

01 -
  • The grilled vegetables develop this unexpected sweetness and depth that makes you forget you're eating something so healthy.
  • Tahini drizzle is the secret weapon—it transforms simple ingredients into something that tastes like you spent way more time than you actually did.
  • It comes together in under an hour and actually looks restaurant-worthy when plated.
02 -
  • Don't skip rinsing the quinoa—I learned this the hard way when I served a gritty, slightly bitter batch to disappointed guests.
  • The tahini drizzle will thicken as it cools, so make it a touch thinner than you think you want it.
03 -
  • Pat your vegetables dry with a paper towel before grilling so they get a better char instead of steaming.
  • If you don't have a grill, a cast iron skillet or regular skillet works perfectly—you might get less char but the flavor will still be there.
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